French Potato Salad from Sunset Cookbook

My mom's cupboard is FILLED with old cookbooks from the 80s and even before that.
This particular recipe is from Sunset Favorite Recipes for Salads copyright 1979.

 The funny part is that I made this potato salad a little while ago for my parents to take to a 4th of July party. French potato salad...American holiday. Interesting.

Anyways, this potato salad is low in saturated fat, zingy, zangy, tangy, and just plain delish!!

You will need:
2 1/2 pounds of red potatoes (boiled)
1/3 cup finely chopped parsley (fresh is best)
1 small red onion (chopped)
1 tbsp Dijon mustard
1/2 tsp salt
 1/4 tsp pepper
3/4 tsp tarragon leaves
2 cloves garlic minced
1/2 cup white vinegar
1/2 cup olive oil

To boil potatoes: place in 1 inch of boiling water, cover and cook until tender when pierced (about 30 mins)
Drain, let stand for about 10 minutes. Slice into thin rounds about 3/8 inches thick.

Place potatoes in a large salad bowl. Add all other ingredients. No specific order, its delicious anyway. Mix until all potatoes are covered. Prepare the day before and refrigerate over night. This is so the tastes can absorb.

Italian Seasoned Potatoes for lazy people

I like potatoes as much as the next girl but I HATE baked potatoes. They are just too bland and too dry. So my mom started making these (she got the recipe from the newspaper). They are very simple and easy to make. Most likely you have all the ingredients in your kitchen already.

The good thing about these potatoes is that they are low in saturated fat, since they are made with olive oil, as well as low sodium. Potatoes are also high in Vitamin C, Vitamin B6, and Potassium. (Lots more nutrients than rice, my friends.)

You will need:
servings 4-6

5 softball sized golden potatoes (these ones work best because of their rich taste and creamy texture. You can also use regular russet, or red potatoes, or even yams or sweet potatoes.)

3 tbsp olive oil
1 tbsp Italian seasoning
1/2 tsp garlic powder
1 tsp season salt
1/2 tsp black pepper

If you are working with yams or sweet potatoes (my mom recommends the following seasonings:
1/4 tsp cinnamon
1 tsp season salt
1/2 tsp black pepper

(my mom said it would be fun to experiment with your favorite seasonings or season mixes like Cajun, tarragon, or cumin or whatever you prefer.)

Preheat your oven to 375!!!

First grab a gallon sized bag it doesn't need to be ziplock but it can just be whatever large bag. (The purpose of this is easy clean up, since we are lazy people.) You can also use a large tupperware if you are super eco-concerned. Put the olive oil and seasonings in the bag or tupperware and shake it up or mix it up with a fork. (This is so that the seasonings are evenly distributed in the tupperware/bag before you put the potatoes in the bag.

Then cube the potatoes into bite sized pieces and put them in the bag with the season mixture. SHAKE IT UP!!! Pour the seasoned potatoes onto a FOIL lined cookie sheet. Make sure they are evenly spread out.
Pop into the oven for 40 minutes.
When they are soft in the middle with a toothpick test they are done.
You can place them in an attractive serving dish and serve.

Bon Appetit!!